So im just getting into the water chemistry aspect of my brewing. Im a good learner and making progress but its definitely a lot to wrap your head around. I was hoping to get some feedback on my water profile and suggestions of what I should be doing for my lighter beers; APAs, IPAs, Blondes, and Berliners......and my darker beers; browns and stouts. This will be good info to share with everyone in my LHBC. Thanks guys and gals.
Ca 73
Mg 0-4 said they havent tested it in a while but said it would be in these levels if present at all
Na 16.7
SO4 52.1
Cl 3.9
HCO3 34
Ca 73
Mg 0-4 said they havent tested it in a while but said it would be in these levels if present at all
Na 16.7
SO4 52.1
Cl 3.9
HCO3 34